Korean-Style Ground Turkey (Printable)

Quick and flavorful ground turkey with spicy-sweet Korean sauce, aromatics, and nutty sesame finish.

# What You'll Need:

→ Sauce

01 - 1/4 cup soy sauce, low sodium preferred
02 - 2 teaspoons cornstarch
03 - 1/2 tablespoon brown sugar, packed
04 - 1/2 teaspoon red chili flakes

→ Turkey

05 - 2 tablespoons sesame oil
06 - 2 cloves garlic, minced
07 - 1 tablespoon fresh ginger, grated
08 - 1 pound ground turkey

→ Finishes and Garnish

09 - 6 tablespoons chives, chopped
10 - 2 tablespoons sesame seeds, toasted

# How To Make It:

01 - Whisk together soy sauce, cornstarch, brown sugar, and red chili flakes in a small bowl until cornstarch is fully dissolved. Set aside.
02 - Heat sesame oil in a large skillet over medium-high heat. Add minced garlic and grated ginger; stir-fry for 30 seconds until fragrant.
03 - Add ground turkey to the skillet, breaking it apart with a spatula while cooking until no longer pink and fully cooked through, approximately 5 to 7 minutes.
04 - Pour prepared sauce mixture into the skillet and stir thoroughly to coat turkey. Cook on high heat for 2 to 3 minutes until sauce thickens and becomes glossy. Add 1 tablespoon water if sauce thickens excessively.
05 - Stir in chopped chives, reserving some for garnish. Remove from heat.
06 - Transfer to serving bowl and sprinkle with toasted sesame seeds and remaining chives. Serve hot over steamed rice with vegetables.

# Expert Advice:

01 -
  • It comes together in the time it takes rice to steam, which means you can actually sit down and eat with everyone.
  • The balance of sweet, salty, and spicy feels restaurant quality but uses ingredients you probably already have.
  • Leftovers taste even better the next day, tucked into lettuce wraps or scrambled with eggs.
02 -
  • Do not skip toasting the sesame seeds; the difference between raw and toasted is the difference between forgettable and memorable.
  • The sauce thickens fast once the heat is high, so stay close and stir often or it will go from glossy to sticky in seconds.
  • If you love heat, stir in a spoonful of gochujang with the sauce for a deeper, fermented chili flavor that changes everything.
03 -
  • Toast a big batch of sesame seeds at once and store them in a jar; they keep for weeks and save you a step every time you make this.
  • Use a well seasoned skillet or wok if you have one; the high heat and quick cooking benefit from a pan that can take the temperature without sticking.
  • Taste the sauce before adding it to the turkey and adjust the sugar or chili to your preference; it is much easier to tweak now than after everything is mixed.
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